Please enter the email you’re using for this account.
Parve
Easy
40 Minutes
Diets 
I took a pumpkin cake recipe and made it with the whole can (instead of just 1 cup) as well as took out the milk. Then I turned it into muffins.
1/2 cup oil
1 cup sugar
2 eggs
1 teaspoon Gefen Vanilla Extract
1 (15-ounce) can pumpkin
1 and 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup nuts (optional. I like walnuts.)
Preheat oven to 350 degrees Fahrenheit. Mix together oil and sugar.
Add eggs and vanilla and mix well. Add in can of pumpkin.
Mix together dry ingredients. Add to wet ingredients. (Optional: stir in nuts. If you use nuts, you need about three more muffin tins.)
Fill muffin tins halfway, and bake for 30 minutes. These freeze and defrost well.
Yields 18 muffins
How Would You
Rate this recipe?
Please log in to rate
pumpkin muffins If I cook the pumpkin and mash it, how much would I need to have the amount of 1 can?
A can is 15 ounces. Two cups is 16 ounces, but with pumpkin, a drop more will only improve on it! I do it with fresh pumpkin or butternut squash all the time.